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Coconut Carrot Cake Recipe

Coconut Carrot Cake Ingredients:

  • Coconut-Carrot Cake
    Coconut-Carrot Cake

    1 cup flaked coconut

  • One and a half box Betty Crocker® SuperMoist® carrot cake mix
  • One and a half cup water
  • 1/2 cup vegetable oil
  • Three eggs
  • 1/2 cup Betty Crocker® Rich & Creamy vanilla frosting (through 1-lb container)


  • Heat stove in order to 325°F. Oil as well as flour 12-cup fluted pipe cake pan, or spray along with baking spray with flour. In ungreased shallow pan, spread coconut. Bake Five to seven minutes, mixing from time to time, till gold dark brown. Reserve 2 tablespoons coconut for take.
  • In large bowl, defeat cake mix, water, oil and eggs along with electrical mixer upon reduced pace 30 seconds. Defeat on medium pace 2 minutes, scraping dish occasionally. Collapse in leftover coconut. Pour into pan.
  • Bake 38 in order to Forty three moments or till toothpick inserted in center arrives clean. Awesome 15 minutes; remove through skillet to cooling stand. Cool completely, about One hour.
  • In little microwavable bowl, microwave frosting uncovered upon High 8 to 12 seconds or until slim sufficient in order to drizzle. Snow more than top of cake. Sprinkle with set aside coconut. Reduce cake along with serrated blade. Store freely protected at space temperature.
  • Coconut Carrot Cake is ready to serve.

Prep Time: 20 minutes
Total Time: 2 hours 15 minutes
Servings: 16 servings

Coconut Pineapple Cake

Coconut Pineapple Cake
Coconut Pineapple Cake


For cakes

  • 1 cup cake flour (not really self-rising)
  • 1/2 teaspoon salt
  • Six large eggs from room temperature
  • One and a halfcup sugar
  • 2 teaspoons vanilla
  • 3/4 stick (6 tablespoons) unsalted butter, melted and cooled

With regard to pineapple filling

  • 1 (20-ounce) may crushed pineapple, including juice
  • Two tablespoons sugar
  • 1 tablespoon cornstarch
  • One and a halfteaspoon fresh lemon juice

With regard to rum syrup

  • 2/3 cup water
  • 1/4 cup sugar
  • Three tablespoons light rum

For assembly

  • Coconut buttercream
  • Three 1/2 cups fresh coconut shavings (see how in order to crack and shave fresh coconut ) or 2 2/3 cups sweetened flaked coconut (7-oz package)

How to make Coconut Pineapple Cake

  • Help to make cakes:
    Preheat stove to 350°F as well as butter 2 (8-inch) sq . cake pans (2 ” heavy).
  • Sort flour with salt right into a dish.
  • Warmth eggs and sugar in large metal bowl arranged on the pot associated with being applied water, lightly whisking constantly, till warm.
  • Eliminate bowl through warmth as well as include vanilla, then defeat with an electric mixing machine at medium-high pace till heavy as well as light as well as tripled within quantity (regarding Five moments having a position mixer or Ten minutes having a handheld). Sift flour and salt more than eggs in 2 amounts, folding lightly however completely after every batch. Fold within melted butter till mixed. Divide batter evenly between cake pans, smoothing tops.
  • Bake cakes in center associated with oven until a tester comes out clean and cakes are gold, about Fifteen minutes. Awesome within cookware on racks Five moments, after that invert on to shelves to cool totally.
  • Make pineapple filling:
    Mix together filling elements inside a large saucepan till cornstarch is dissolved. Bring to the boil, stirring continuously, then simmer, stirring, Three minutes. Cool filling completely, mixing from time to time.
  • Help to make rum syrup:
    Provide water as well as sugar to a steam in a small large soup pot, stirring until sugar is dissolved. Eliminate from warmth and mix in rum. Transfer to some normal size bowl and cool till available.
  • Assemble cake:
    Cut sides associated with cakes if necessary as well as reduce every horizontally in two having a long serrated blade to form a total of 4 thin layers. Put 1 cake layer, cut side upward, on the cake plate and brush top with a few rum syrup, then spread 1 / 2 of pineapple filling regarding this. Best along with an additional cake coating as well as brush along with syrup, after that distribute with about 2/3 cup butter lotion. Best with a 3rd cake coating and brush along with syrup, then distribute remaining pineapple over it. Top with fourth layer, reduce aspect down, and brush along with leftover syrup. Ice attributes as well as top of cake with remaining butter cream, then layer with coconut.
  • Coconut Pineapple Cake is ready to serve.

yield: Makes 8 servings

active time: 1 hr

total time: 3 hrs

Coconut Cake


  • Coconut Cake
    Coconut Cake

    3 cups all-purpose flour

  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup shortening
  • Two cups sugar
  • 4 eggs
  • One and a halfcup milk
  • One and a halfteaspoon vanilla extract
  • 1/2 teaspoon almond extract

How to make Coconut Cake

  • Preheat oven to 485 degrees F.
  • Sift with each other the actual flour, baking powder as well as salt. Put aside.
  • Lotion the shortening and sugar, beating well from medium pace of electrical mixer.
  • Add the eggs, one at a time, beating well following every addition.
  • Beginning and closing with dried out ingredients, include dry ingredients in order to creamed mixture alternately along with milk and vanilla and almond ingredients.
  • Pour in to Three greased and floured 9-inch cookware.
  • Make with regard to Twenty five in order to 30 minutes or until the wood choose inserted within center comes out thoroughly clean. Let it awesome with regard to 10 minutes, then invert on to wire racks to finish cooling.
  • Coconut Cake is ready to serve.

Hot Milk Coconut Cake – Rida Aftab Recipe


  • Butter 150 gm
  • Flour 1 cup
  • Milk 1 cup
  • Desiccated coconut 1 cup
  • Salt a pinch
  • Eggs 4
  • Sugar 1 ½ cup
  • Vanilla essence 1 tsp
  • Baking powder 1 tsp

How to make Hot Milk Coconut Cake

  • In pan put together 150 gm butter and 1 cup milk, cook till mixture starts boiling, now remove from fire and keep aside.
  • In a bowl put together 1 ½ cup sugar and 4 eggs. Beat well till sugar is dissolved; now add in butter milk mixture. Beat well.
  • Now add 1 tsp vanilla essence, 1 cup flour, 1 cup desiccated coconut and a pinch of salt. Mix well.
  • Pour mixture in a greased baking tray, bake in a preheated oven of 200 degrees for 25 minutes.
  • Remove, cut into squares.
  • Hot Milk Coconut Cake is ready to serve with tea.

Coconut Cake Recipe

Coconut Cake Ingredients

  • Coconut Cake Recipe
    Coconut Cake Recipe

    3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans

  • 2 cups sugar
  • 5 extra-large eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons pure almond extract
  • 3 cups all-purpose flour, plus more for dusting the pans
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup milk
  • 4 ounces sweetened shredded coconut

For the frosting:

  • 1 pound cream cheese, at room temperature
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 1 pound confectioners’ sugar, sifted
  • 6 ounces sweetened shredded coconut

How to make Coconut Cake

  • Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don’t be concerned.
  • In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
  • Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
  • For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners’ sugar and mix until just smooth (don’t whip!).
  • To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.
  • Coconut Cake is ready to serve.

Prep 35 min
Inactive Prep 30 min
Cook 50 min
Total: 1 hr 55 min

Chocolate Coconut Cake Recipe

Chocolate Coconut Cake Ingredients


  • Chocolate Angel Cake Recipe
    Chocolate Angel Cake Recipe

    Basic 1-2-3-4 Cake but substitute 1 cup canned, unsweetened coconut milk for regular milk, recipe follows


  • 3/4 cup sugar
  • 1 cup sour cream
  • 4 tablespoons milk
  • 1/2 cup flaked, sweetened coconut


  • 1 recipe 7-minute Frosting
  • Flaked, sweetened coconut, for sprinkling

How to make Chocolate Coconut Cake

  • Follow directions for Basic 1-2-3-4 Cake, substituting coconut milk for regular milk. While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).
  • Prepare 7-Minute Frosting. Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut.
  • Chocolate Coconut Cake is ready to serve.

Yield: 1 (3-layer) cake

Preparation time: 30 minutes

Cooking time: 25 minutes